Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
  • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
  • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
  • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a milk mineral composition obtained from milk and a method for producing the same.
• the milk mineral composition of the present invention has a well-balanced calcium-magnesium ratio and high solubility and can thus be added to drinks or food products for mineral fortification.
• the calcium content in milk is much higher than that of other minerals.
• the calcium content is about 10 times higher than the magnesium content.
• many of the milk-derived calcium materials on the market contain over 15 times more calcium than magnesium.
• Magnesium over half of which is distributed in the bones, has an essential life-sustaining physiological activity. It is known that nervous disorders or increasing fatigue will occur if insufficient intake of magnesium continues, yet magnesium levels in the body are at present low and insufficient. Specifically, current magnesium intake is deemed to be about 65% of the recommended amount, i.e., 300 mg for adult females and 350 mg for adult males. Thus, the intake is evidently insufficient. Moreover, the chances of a substantial increase in intake in the future appear slim. In contrast, calcium consumption is now greatly increasing.
• magnesium and calcium are classified as alkaline-earth metals and become divalent cations when activated in the body. Thus, physicochemical characteristics of both elements are very similar.
• the physiological action on blood vessels is entirely different from one to another. Magnesium and calcium work antagonistically. That is, one relaxes arteries while the other contracts the same. Thus, tension in the coronary artery rises and blood pressure increases, and the probability of vasospasm becomes high when the magnesium level is too low relative to that of calcium. Conversely, blood vessels relax and blood pressure decreases when the magnesium level increases in relation to calcium. Therefore, a good balance between trace minerals in the blood is an important condition for maintaining human health.
• a 1:2 ratio, by weight, of magnesium and calcium intake for adults is proposed as being ideal. It is also said that calcium intake should be increased from childhood to adolescence.
• milk calcium compositions have an excellent calcium absorption rate
• the magnesium contents of these compositions do not always lead to a desirable calcium and magnesium intake ratio.
• commercial calcium materials or magnesium materials can be used without difficulties in acidic drinks but the addition of an emulsifier or the like is essential in other drinks.
• these calcium materials or magnesium materials form an undesirable sediment.
• the objective of the present invention is to provide a milk mineral composition which has a well-balanced calcium-magnesium ratio and high solubility, and a method for producing the same.
• a milk mineral composition having a well-balanced calcium-magnesium ratio and high solubility can be obtained by removing monovalent minerals and lactose from a UF permeate obtained by filtering milk products, such as whole milk, skimmed milk and buttermilk, through a UF-membrane.
• a milk mineral composition of the present invention can be produced as follows.
• milk products such as whole milk, skimmed milk and buttermilk are filtered with a UF membrane to obtain a UF permeate.
• the concentrate obtained by the UF-membrane filtration is concentrated proteins which can be used in various ways.
• monovalent minerals such as sodium and potassium are removed from the UF permeate.
• the method to remove monovalent minerals is not particularly limited.
• the monovalent minerals can be removed by concentrating the UF permeate using NF-membrane, or by dialysis filtration in which filtration is carried out while adding water.
• Monovalent minerals can also be removed by desalting using a monovalent selective electrodialysis (ED) membrane.
• ED monovalent selective electrodialysis
• the degree of concentration is not particularly limited but preferably more than 5 times.
• the DF-membrane treatment can be done with the addition of up to 0.5 times water, and the use of water treated with ion exchange resins is preferable.
• lactose is removed from the UF permeate from which monovalent minerals are removed.
• the method to remove lactose is also not particularly limited.
• lactose can be crystallized by concentrating the UF permeate from which monovalent minerals are removed, and ten the crystallized lactose can be removed by filtration, centrifugation, or the like.
• the UF permeate obtained as mentioned above can be concentrated using a vacuum concentrator for use as a milk mineral composition concentrate solution, or it can be spray-dried or freeze-dried to produce a powdered milk mineral composition.
• a milk mineral composition thus obtained contains components in the following ratios (1) and (2):
• This milk mineral composition has a well-balanced calcium-magnesium ratio and a reduced monovalent mineral content, which is tasty, and is also highly soluble in drinks other than acidic drinks when used as a milk mineral material.
• Skim milk (300 kg) was concentrated by 5 times using a UF membrane having a fractionation molecular weight of 10 kDa (DK3840C, a product of Desalination) to obtain 240 kg of UF permeate, and this permeate was then concentrated by 10 times using an NF membrane having a salt suppression ratio of 50% (Desal-5, a product of Desalination) to obtain 20 kg of NF concentrate.
• this NF concentrate (20 kg) was concentrated to 1/4 volume using a vacuum concentrator, after which the resulting concentrate was cooled to 4C and allowed to stand for 12 hours to crystallize lactose, which was then removed using a 1.0 ⁇ m cellulose filter to obtain 1.5 kg of lactose mother liquid containing calcium and magnesium. Finally, this lactose mother liquid (1.5 kg) was freeze-dried to obtain 400 g of powdered milk mineral composition of the present invention.
• This milk mineral composition had a total solid content of 96% and contained 21.6% protein (of which nonprotein nitrogen (NPN) is 17.8%), 44% lactose and 30.4% minerals (1,045 mg% calcium, 540 mg% magnesium and 1,540 mg% sodium (of total solid)), and had a value for log ⁇ (amount of calcium in composition)/(amount of magnesium in composition) ⁇ of 0.29 and a value for log ⁇ (amount of calcium in composition)/(amount of sodium in composition ) ⁇ of -0.17.
• NPN nonprotein nitrogen
• Skim milk (100 kg) was concentrated by 5 times using a UF membrane having a fractionation molecular weight of 10 kDa (DK3840C, a product of Desalination) to obtain 80 kg of UF permeate, and this permeate was then desalted by filtering with a monovalent cation selective ED membrane (AMS/CMS, a product of Tokuyama Inc.) to attain a conductivity of 1.0 mS/cm.
• DK3840C fractionation molecular weight of 10 kDa
• AMS/CMS monovalent cation selective ED membrane
• this ED-desalted liquid was concentrated to 1/12 volume using a vacuum concentrator, after which the resulting concentrate was cooled to 4C and allowed to stand for 12 hours to crystallize lactose, which was then removed using a 1.0 ⁇ m cellulose filter to obtain 1.3 kg of lactose mother liquid containing calcium and magnesium. Finally, this lactose mother liquid (2 kg) was freeze-dried to obtain 500 g of powdered milk mineral composition of the present invention.
• This milk mineral composition had a total solid content of 22% and contained 3.23% protein (of which nonprotein nitrogen (NPN) is 2.98%), 10% lactose and 6.98% minerals (1,043 mg% calcium, 540 mg% magnesium and 1,320 mg% sodium (of total solid)), and had a value for log ⁇ (amount of calcium in composition)/(amount of magnesium in composition) ⁇ of 0.29 and a value for log ⁇ (amount of calcium in composition)/(amount of sodium in composition ) ⁇ of -0.10.
• NPN nonprotein nitrogen
• Skim milk (300 kg) was concentrated by 5 times using a UF membrane having a fractionation molecular weight of 10 kDa (DK3840C, a product of Desalination) to obtain 240 kg of UF permeate, and this permeate was then concentrated by 10 times using an NF membrane having a salt rejecting ratio of 50% (Desal-5, a product of Desalination) to obtain 20 kg of NF concentrate.
• this NF concentrate (20 kg) was concentrated to 1/4 volume using a vacuum concentration machine, after which the resulting concentrate was cooled to 4C to crystallized lactose, which was then removed using a 1.0 ⁇ m cellulose filter to obtain 1.3 kg of lactose mother liquid containing calcium and magnesium.
• this lactose mother liquid (1.3 kg) was freeze-dried to obtain 355 g of powdered milk mineral composition of the present invention.
• This milk mineral composition had a total solid content of 96% and contained 21.6% protein (of which nonprotein nitrogen (NPN) is 17.8%), 44% lactose and 30.4% minerals (1,543 mg% calcium, 850 mg% magnesium and 1,220 mg% sodium (of total solid)), and had a value for log ⁇ (amount of calcium in composition)/(amount of magnesium in composition) ⁇ of 0.25 and a value for log ⁇ (amount of calcium in composition)/(amount of sodium in composition ) ⁇ of 0.10.
• Calcium-magnesium fortified milk products prepared in Example 4 and comparative Examples 1 and 2 contained 150 mg/100 ml calcium and 50 mg/100 ml magnesium to yield a calcium-magnesium ratio, by weight, of 3/1. Therefore, an intake of 2 cups (400 ml) of this drink will provide about 2/3 of the daily calcium and magnesium requirement.
• Calcium-magnesium fortified milk products of product 1 of the present invention and control products 1 and 2 were each stirred (7,000 rpm, 10 minutes) and emulsified using a TK homomixer, then homogenized with a high pressure homogenizer (150 kg/cm 2 ), after which the homogenate was pasteurized by heat (120C, 3 seconds), cooled to 4C and subjected to an organoleptic evaluation by 5 professional panelists.
• Results showed that the calcium-magnesium fortified milk admixed with a milk mineral composition of the present invention (product 1 of the present invention) had less roughness and tasted better.
• Results showed that the calcium-magnesium fortified milk admixed with a milk mineral composition of the present invention (product 1 of the present invention) had less sediment and a better appearance.
• the present invention can provide a milk mineral composition which is suitable to admix with drinks and food products for calcium and magnesium fortification and has a well-balanced calcium-magnesium ratio and high solubility. Furthermore, a UF permeate obtained in manufacturing MPC and TMP as a byproduct can be used as a raw material, which is highly significant in terms of the effective use of resources. Further, a milk mineral composition of the present invention can be added to drinks and food products for calcium and magnesium fortification without causing any problem in solubility or taste.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Inorganic Chemistry (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Mycology (AREA)
• Water Supply & Treatment (AREA)
• Dairy Products (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

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Cited By (15)

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Citations (3)

• 1999
  • 1999-02-24 JP JP04600299A patent/JP4592126B2/ja not_active Expired - Fee Related
• 2000
  • 2000-02-22 AU AU18491/00A patent/AU772712B2/en not_active Ceased
  • 2000-02-22 NZ NZ502979A patent/NZ502979A/xx unknown
  • 2000-02-24 DE DE60016482T patent/DE60016482T2/de not_active Expired - Fee Related
  • 2000-02-24 EP EP00103387A patent/EP1031288B1/de not_active Expired - Lifetime
  • 2000-02-24 DK DK00103387T patent/DK1031288T3/da active

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